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Mint Chocolate Fudge Cheesecake Cake topped with mint and chocolate garnishes
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Mint Chocolate Fudge Cheesecake Cake

This indulgent dessert features rich chocolate mingling with refreshing mint, making it perfect for any occasion.
Prep Time30 minutes
Cook Time1 hour 10 minutes
Total Time4 hours
Course: Cake, Dessert
Cuisine: American
Keyword: cheesecake, Chocolate, dessert, Fudge, Mint
Servings: 12 slices
Calories: 450kcal

Ingredients

For the crust

  • 2 cups chocolate cookie crumbs Provides a rich, deep chocolate flavor.
  • 1/4 cup unsalted butter, melted Gives richness and holds the crust together.

For the cheesecake filling

  • 24 oz cream cheese, softened The heart of the cheesecake, for a creamy texture.
  • 1 cup granulated sugar Enhances flavors and creates a glossy finish.
  • 1 cup sour cream Adds tanginess and richness.
  • 1 teaspoon vanilla extract Enhances the complexity of flavors.
  • 3 large eggs Lend structure to the cheesecake.
  • 1/2 cup mini chocolate chips Provides bursts of chocolate.
  • 1/2 teaspoon mint extract Carries the refreshing mint flavor.

For the fudge layer

  • 1 cup semi-sweet chocolate chips Creates the smooth fudge layer.
  • 1/2 cup sweetened condensed milk Ensures a creamy fudge.

For decoration

  • Whipped cream Adds a light and fluffy finish.
  • Andes mints Enhances visual appeal and mint flavor.
  • Chocolate shavings Creates an inviting touch.

Instructions

Preparation

  • Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
  • In a mixing bowl, combine the chocolate cookie crumbs with melted butter, then press into the bottom of the prepared pan. Bake for 10 minutes and let cool.

Making the cheesecake

  • In a large bowl, beat the softened cream cheese until smooth. Gradually add granulated sugar, followed by sour cream and vanilla extract. Mix until silky.
  • Add eggs one at a time, mixing well after each. Stir in mini chocolate chips and mint extract.
  • Pour the cheesecake batter over the cooled crust in the springform pan.

Making the fudge layer

  • In a microwave-safe bowl, combine semi-sweet chocolate chips and sweetened condensed milk. Heat in 30-second intervals, stirring until smooth. Stir in mint extract.
  • Pour the fudge over the cheesecake batter.

Baking and cooling

  • Bake for 60-70 minutes, or until the center is set. Let cool in the oven with the door ajar for one hour.
  • Refrigerate for at least four hours or overnight before removing from the pan.

Decoration and serving

  • Decorate with whipped cream, Andes mints, and chocolate shavings before serving.

Notes

This cake can be made a day ahead for better flavor melding. Serve with a fresh mint garnish or chocolate drizzle.